Winter vegetable fritters

Coarsely grate carrots, celeriac, and pumpkin into separate bowls, then scatter each with 1 tsp of the fine salt. Set aside for 10 minutes. Using your hands, squeeze out excess liquid, then combine vegetables together in a large bowl. Add shallot and herbs, then stir to combine.

Put flour, milk, egg and zest in a separate large bowl. Season with salt and pepper. Whisk until consistency is similar to thick cream. Add vegetable mixture and stir to combine.

Pour oil into a large and deep frying pan until 3cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Fry 1⁄4-cupfuls of mixture, in 3 batches, for 3 minutes or until fritters are deep golden. Drain fritters on paper towel, then arrange on a serving plate. Garnish with extra mint and coriander leaves. Serve with tzatziki on the side.